Bleu des Causses

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Bleu des Causses is a blue cheese made from cow's milk in the Aveyron region of southern France. It is similar to Roquefort, which is made from sheep's milk, but Bleu des Causses is distinguished by its use of cow's milk and its specific aging process.

History

The production of Bleu des Causses dates back to the early 20th century. It was granted Appellation d'Origine Contrôlée (AOC) status in 1953, which ensures that the cheese is produced in a specific geographic area and according to traditional methods.

Production

Bleu des Causses is made from raw or pasteurized cow's milk. The milk is inoculated with Penicillium roqueforti, the same mold used in the production of Roquefort. The cheese is then aged in natural limestone caves in the Causses region, where the cool, humid environment promotes the development of the blue veins and the characteristic flavor of the cheese.

Characteristics

Bleu des Causses has a creamy, crumbly texture and a strong, tangy flavor. The blue veins are well-distributed throughout the cheese, and the rind is natural and slightly moist. The cheese is typically aged for a minimum of three months, but it can be aged longer for a more intense flavor.

Serving Suggestions

Bleu des Causses can be enjoyed on its own or as part of a cheese platter. It pairs well with red wines, particularly those from the Cahors and Gaillac regions. It can also be used in cooking, such as in salads, sauces, and on top of steaks.

See Also

• Roquefort
• Blue cheese
• Aveyron
• Appellation d'Origine Contrôlée